Greek Eggplant Soup

• 1 (24 oz.) can crushed tomatoes
• 1 lb. eggplant, peeled and cubed
• 1 (15 oz.) can garbanzo beans (chick peas)
• 10 oz. spinach (fresh or frozen), coarsely chopped
• 1 lb. Spanish onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. fructose
• 1 Tbsp. olive oil
• 1 tsp. basil
• 1 tsp. oregano
• 1/4 tsp. salt
• 1/2 tsp. cracked black pepper
• 1/2 tsp. rubbed sage
• 1/4 tsp. ground celery seed
• 1 1/2 c. water
• 3 Tbsp. grated Romano cheese

1. In a 5-quart pot, saute onion and garlic in olive oil until the onions are translucent.
2. Add the herbs and spices and saute on low for 2 to 3 minutes.
3. Add the crushed tomatoes with juice, eggplant, garbanzo beans, water and fructose.
4. Heat the mixture on high until it comes to a boil.
5. Then reduce heat to low.
6. Cover and simmer for 25 minutes.
7. Add the spinach and Romano cheese and simmer for 15 more minutes.

tomatoes, eggplant, garbanzo beans, spinach, spanish onion, garlic, fructose, olive oil, basil, oregano, salt, cracked black pepper, sage, ground celery, water, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527118 (may not work)